A renowned dry sake from Gifu Prefecture with a commitment to dryness
Michisakari traces its roots back to the An'ei era in the mid-Edo period, when the founder, Tetsuji Mizuno, established the sake brewery in present-day Tajimi City, Gifu Prefecture. Known today for its dedication to dry sake, the brand was originally loved under three labels: "Kin Maruo," "Gin Maruo," and "Sumi Maruo" until the mid-Meiji period. These were later unified under the name "Ōgon" (Golden), and in the early Shōwa period, only the highest-grade sake was named “Michisakari,” marking the birth of the Michisakari we know today.
After the passing of Takakichi Mizuno, who laid the foundation for the modern dry Michisakari, the brewery is now led by President Tetsuji Mizuno and about 20 dedicated employees. Except during the summer months (July to September), the brewery operates for nine months a year, producing around 2,000 koku annually. While preserving traditional, hands-on brewing techniques, they continuously strive to produce sake of even higher quality and consistency.
